Sunday, May 28, 2017

French Onion Beef


8 tablespoons (1 stick) butter, divided
2 large sweet onions, sliced
2 pounds ground beef
2 tablespoons beef base (such as Better than Boullion), divided
1 tablespoon Worcestershire sauce, divided
Kosher salt and black pepper, to taste
24 slider buns
12-16 ounces gruyere cheese, chopped
2 tablespoons sesame seeds
1 tablespoon fresh thyme
1 teaspoon onion powder
1 teaspoon garlic powder


Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

This Is The Best Blueberry Boston Cream Cake…Period!

Ingredients :

1 box Duncan Hines yellow cake mix
1 c cool water
1/3 c vegetable oil
3 large eggs
21 oz can blueberry pie filling
6 oz package vanilla, cook and serve, pudding
2 3/4 c milk
3/4 c Daisy dairy sour cream
1 1/2 c powdered sugar
2 c Cool Whip whipped topping

Instructions :

Preheat oven to 350^. Spray a 9×13 inch cake dish with non-stick vegetable spray;set aside.
Dump cake mix into mixer bowl. Place water in a 2 cup measure. Crack eggs into water. Beat mixture with a whisk or fork util well blended. Add the oil in next.
Pour mixture into cake mix.Beat on low to combine;then beat for 1 1/2 minutes on medium; scraping bowl as needed. Pour batter into prepared dish. Bake for 30 minutes. While cake is baking —
Make pudding: In a medium saucepan, combine milk and pudding. Cook and stir for 2 minutes, until pudding comes to a boil.Cook for 2 minutes more, until thick. Remove from burner. Cover and cool completely in fridge.
Make Topping: In a medium bowl; combine sour cream and powdered sugar. (If you find the consistency is not of spreading consistency add more of one or the other). Beat with a spoon to blend. Fold in whipped topping, blend well. Mixture should be thick. ( adjust with powdered sugar, if necessary).
Assemble cake: Remove cake from oven and poke large holes in warm cake. Spread blueberry pie filling on top of warm cake evenly.Spread pudding on top of blueberry layer. Cool for half an hour on cooling rack. Then spread evenly with the Sour cream topping. Chill until needed.. Refrigerate and cake remaining. Enjoy.

Easy Cabbage Rolls


1 head green cabbage
1 lb ground pork (or ground turkey)
1/2 lb ground beef
2 small onions , diced
3 cloves garlic , minced
1/2 teaspoon dill weed
3 tablespoons fresh parsley
1 can (14 oz) diced tomatoes
salt & pepper to taste
1 cup uncooked rice
1 egg
1 1/2 cups + 1/3 cup tomato sauce or pasta sauce , divided
1 can tomato soup

How to make it

Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
Preheat oven to 350 degrees.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

Recipe Notes
To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.

Saturday, May 27, 2017

Cheeseburger in Paradise by Jimmy Buffett


1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs


Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean


in a small saucepan, scald 1/2 cup milk, add 1/4 cup water and 1 1/2 tablespoon sugar.
Remove from heat and cool to lukewarm.
add 2 1/2 teaspoons yeast
In mixing bowl, combine:

3 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
Cut in 1/4 cup shortening

Add 2 egg yolks and the milk/yeast mixture

Knead until shiny but not sticky. I use the dough hook attachment on my mixer and let it go for about 5 minutes.

Divide dough into three equal pieces on placed on greased cookie sheet. Cover with a clean dish cloth and let dough rise in a warm place until doubled in size. (About one hour)

nut rolls_createandbabble

While the dough is rising, make the nut filling:

1/2 cup milk
1/2 cup honey
3 tablespoons butter
Combine ingredients in a saucepan over low heat and stir until smooth. Remove from heat and stir in 3-4 cups of chopped walnuts.

nut roll-nut filling

Roll dough out into a circle (about 1/8″  to 1/4 ” thick) and spread 1/3 of nut mixture to within an inch or so of the edges.

nut rolls_nut mixture
Roll it up and place seam side down on a greased cookie sheet. Cover with cloth and let rise in a warm place for 30 minutes.
Brush egg whites over rolls and bake at 350 degree for 30-40 minutes
baked nut rolls_createandbabble
Looks like I missed a spot on the top roll!


These freeze well if wrapped in plastic wrap and freezer paper.

Rhubarb Coconut Loaf

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut
Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.
Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.
Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.



1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
⅓ cup butter or margarine
½ cup all-purpose flour, sifted
2 cups chicken broth
1 cup milk (I personally use skim or 1% milk and it’s still good!)
2 cups chicken, cooked, chopped
1 cup frozen peas, thawed
1 tsp. salt
½ tsp. pepper
4 unbaked pie crusts (homemade or store-bought)
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Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!
At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
Or you may also assemble the whole pie and freeze whole.
To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Cover with foil, label and freeze. See below for preparation instructions
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
To do so, preheat oven to 375 degrees.
Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!